This vegan lentil fennel salad inspired by the Mediterranean can be made ahead for picnics, lunch or dinner.
Are you pedaling a bike through the fields of Provence? Strolling a village in Spain? Me neither. But this dish makes me feel like I’m getting a taste of that life, and it can be enjoyed here in L.A., which feels like a vacation town even if it’s your hometown. The hazy hot days followed by cool nights are perfect for picnics at a beach, park or outdoor movie screening.
French le Puy lentils stay nice and firm even after they’re cooked through, making them ideal for a salad that needs to sit around for a while. Fennel — every part of it — partners nicely with the legumes. The woody tops simmer along with the lentils, as do sweet carrots, savory celery, and aromatic onion and leeks. Thin slices of the fennel bulbs add a refreshing, cooling crunch to each bite of warm lentils and the final sprinkling of fennel fronds delivers a summery aroma.
The lentils and vegetables get only more delicious after a turn in a sherry-Dijon-dill vinaigrette, a meeting of Spain and France bound with olive oil. Because the lentils are still warm when mixed with the dressing, they become infused with its bright tanginess. This salad tastes best when warm but is still great at room temperature or even cold. It keeps for days, so you can snack on a bite or two whenever you need a satisfying, satiating snack.
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